I mentioned in my last post that summer could be at an end. I was wrong! For the last few days (and apparently for the coming days), we are experiencing some of the best weather of this summer. Daytime temperatures are now hitting 30°C (86°F), and we have even enjoyed one or two ‘balmy’ evenings. Inevitably this is having an effect in the vineyards.

When I tasted one or two grapes last week, the sugar was only just apparent, and there was still quite a dominant amount of acidity. The bunches were tightly packed with small berries (not too unusual for albariño), but with surprisingly thin skins, which could be down to the lack of intense heat. As the berries are small, and there has been little or no rain for the last month or two, our yields could well be reduced, and the final quality? Well, we will just have to wait and see.

When I re-tasted our fruit today, there was quite an evolution within the space of one week. The bunches have started to change colour – from a verdant green they are now showing hints of gold (as you might just notice in today’s photo). The most significant change however, is the amount of sugar, which is now much more prominent, coupled with a corresponding drop in acidity, now much more in the background.

Analysis of the fruit is taking place as I write, but if this hot weather persists, then we could be less than a week from harvest. Vamos a ver!